Artichoke Pesto Lumache

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

---

A bright and vibrant artichoke pesto with Parmigiano, fresh basil and arugula tossed with lumache pasta. A quick and easy spring pasta dish.

Ingredients:

• 1/2 lb. lumache or other short pasta

• 1 cup quartered artichokes

• 1/4 cup Parmigiano Reggiano, grated

• 1/4 tsp. salt

• 1/2 tsp. crushed red chili flakes

• 1 garlic clove, grated

• Juice of 1/2 lemon

• 1/2 cup fresh basil, loosely packed

• 1/2 cup baby arugula, loosely packed

• 3 tbsp. extra virgin olive oil

• Pasta water, as needed

Directions:

1. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

2. Add the artichokes, Parmigiano, salt, chili flakes, garlic, lemon juice, basil, arugula and olive oil to a food processor. Pulse until coarsely chopped. Add more of each ingredient to taste.

3. Strain the pasta and add it directly to a large pan with the arugula pesto and 1/4 cup of pasta water. Toss over low heat. Add more pasta water as needed, 1/4 cup at a time.

4. Plate and top with more grated Parmigiano.